Ingredients For the chicken About 6 chicken thighs (I used skin on)
2 tbsp Brandy
75 g cream or yogurt
300 g cooking apples, peeled, cored and sliced
Grated rind of a small orange
For the salad 1 red apple, cored and cut into chunks
½ Granny Smith apple, cored and cut into chunks
1 kiwi fruit, peeled and cut into chunks
100 g Cheddar cheese, cut into matchsticks
½ cup hazelnuts (or pecans would work also)
¼ cup sultanas
About 3 - 4 tbsp Creme Fraiche
½ tbsp lemon juice
Dash of sugar
Method For the chicken
Preheat the oven to 200°/180° fan forced.
Lay the apples evenly in a lightly greased shallow ovenproof dish, and sprinkle with the orange rind.
Add some salt and pepper to the chicken and put this on the apples, with the skin upwards, and press into the apples.
Brush about a tbsp of oil over the chicken, and then pour the brandy over it.
Bake for about 40 to 45 minutes until almost cooked.
Pour the cream over, and return it to the oven for a further 10 to 15 minutes or until browned.
Sprinkle with parsley and serve.
For the salad
Put the apples, kiwi fruit, cheese, pecans and sultanas in a serving bowl.
Mix the Creme Fraiche with the lemon juice and add some salt, pepper and a dash of sugar.
Pour over the salad and mix well - garnish with chives (optional). I also garnished with nasturtium flowers as I have them in my garden!